Tekebash and Saba: Recipes and Stories from an East African Kitchen, written by Saba Alemayoh, features the incredible cuisine of Tigray along with personal memories, traditions, and the region’s history. A few highlights include Keyih Sebhi (Red Lamb Stew), Salata Aswad (Eggplant Dip), Keysir (Beet Stew), Katania (Chile Toastie), and Mom’s Lasagne. I will also...
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